Ingredients

24 small shallots

2 tablespoon extra-virgin olive oil, divided

2 pounds Brussels sprouts, preferably small

1 teaspoon kosher salt

Cooking Directions

Step 1

Preheat oven to 375° F.

Step 2

Peel shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool.

Step 3

Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems. Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt.